After my father fell ill, my relatives and friends came to visit every day. Mom had to buy vegetables and wine. I was in charge of cooking for these two days. Today I made these dishes: braised pork and chestnut, braised chicken feet, Braised octopus, spicy chicken, sautéed pork intestines with pickled vegetables, braised loach with onions, vegetable stir-fried lettuce mustard, green and red pepper stir-fried tofu, meat slices stir-fried with celery, carrots stir-fried meat, cold lotus root slices, vegetable stir-fried small vegetables, pork slices stir-fried cowpea , Green pepper preserved egg, beef , seafood mushroom egg skin soup.
During the Bailu season, chestnuts are on the market. Every year, relatives send a lot of chestnuts. Yesterday, some of them are sent. Roasted chestnuts are an indispensable seasonal dish.
Let me share some recipes:
The first dish: braised pork and chestnut
[Ingredients and ingredients]: pork belly, chestnut, ginger, cinnamon, pepper, chives, braised soy sauce, sugar , Cooking wine, salt, edible oil.
Production process:
1:) Wash a piece of pork belly and cut it into small pieces. Peel the ginger and cut into thick shreds. Take the green onion and cut into sections. Wash a small section of cinnamon for later use.
2:) After the chestnut is shelled, soak it in boiling water to make it easier to remove the inner skin. Wash the shelled and peeled chestnut and put it on a plate for later use.
3:) Start the pot and heat it with a little oil. After the oil is hot, change the heat to a low heat. Add a suitable amount of sugar and use a spatula to keep moving it. Add cinnamon and pepper, stir fry, pour in appropriate amount of cooking wine and stir fry for a while, then pour in appropriate amount of braised soy sauce and stir evenly, pour in appropriate amount of water (without meat), bring to a boil on high heat, change to medium heat, When simmering until the soup is almost dry, add the chestnuts and stir fry evenly.Put in some salt and stir-fry for a while, pour in some water (slightly shallower than the ingredients), bring to a boil over high heat, change to medium and low heat and simmer until the chestnuts are crispy and ready to be served on a plate.
The second course: Onion roasted loach (local specialty)
[Ingredients and ingredients]: Onion, wild loach, ginger, green pepper, red pepper, garlic, cooking wine, sugar, light soy sauce, salt, Cooking oil.
Production process:
1:) Loach is slaughtered and grasped with dry flour, which can remove a lot of mucus on the surface and will not stick to the pan during frying. The washed loach is placed on a plate for later use.
2:) An appropriate amount of onion is peeled and shredded, and ginger is shredded. Wash one green pepper and two red peppers and cut into sections with an oblique knife. Dice three cloves of garlic and put them in a bowl for later use.
3:) When the oil is hot, add the loach, change to medium heat and fry slowly. When both sides are golden, add ginger and garlic and stir fry, then pour in the right amount of cooking wine, Stir soy sauce, salt, a little vinegar and a little sugar, and stir-fry evenly. Pour in some water (the amount of water and the ingredients are equal). Bring to a high heat and simmer slowly. When the soup is half, add onions and stir-fry evenly. When there is a little soup left, add the green and red peppers and stir-fry until they are raw.
third dish: lotus root salad ingredients and
[ Ingredients]: lotus root,Green and red peppers, garlic, ginger, salt, vinegar, June fresh special grade soy sauce (light color), edible oil.
Production process:
1:) The lotus root is planed to remove the skin, cleaned, and thinly sliced.
2:) Put the cut lotus root slices in a basin, wash them twice, and soak them in clean water (to prevent oxidation and blackening).
3:) Raise the pot to boil water. After the water is boiled, put in the lotus root slices, slightly blanch the water, and soak in the cold water basin for a while.
4:) Remove the dried water, put it in a basin, shred each half of the green and red peppers, chop three garlic cloves and appropriate amount of ginger, and place them on the lotus root Put an appropriate amount of salt on the slice.
5:) Raise the pot and heat the oil. After the oil is hot, pour on the green and red pepper shreds, minced ginger, and minced garlic.
6:) Add an appropriate amount of June Fresh Super Soy Sauce, a small amount of vinegar (if you like sour, you can add more), mix well and serve.
The fourth course: pork fried dried cowpea
[Ingredients and ingredients]: dried cowpea, pork belly, green, red pepper, ginger, soy sauce, cooking wine, pepper.
Production process:
1:) Mom’s dried cowpea, soaked in warm water in advance, washed a few times after soaking, and put in a basin for later use.
2:) Slice the right amount of pork belly, shred the ginger, and cut each half of the green and red peppers into shreds.
3:) Raise the pan and heat the oil. After the oil is hot, add the meat slices and stir fry until the color changes. Add appropriate amount of pepper and cooking wine and stir fry.Then pour in the right amount of soy sauce and stir fry for a while, add in the right amount of salt and stir-fry evenly, add in the right amount of water, bring to a boil on high heat, change to medium heat, and simmer until a little bit of soup, add green and red pepper shreds and stir-fry. It can be out of the pot and plated.
Due to time constraints, we only recommend four home-cooked dishes today. Continue tomorrow. Friends who like it can try it. Thank you for your comment or forwarding!
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